Steak au poivre
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This steak au poivre recipe from personal chef Elliott Cohen looks fantastic so we've put it on our "to try" list. Click here to tell us how it works for you.
Pepper steak is a French dish that consists of a beef steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked. The steak is usually seared in a very hot pan with a small amount of butter and oil to seal it. The heat is then lowered to carry on cooking the meat accordingly to taste. Often, it is served with a pan sauce made up of reduced cognac, thick cream, and the juice from the steak.
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Elliott Cohen attended the New England Culinary Institute in 1994 and completed his internship at the 5-Star Inn at Spanish Bay Resort in Pebble Beach, California. He pursued more studies at the Culinary Institute of America at Greystone in Napa Valley before working in a variety of operations including restaurant, catering, private homes and as a chef/buyer for Whole Foods Market in Monterey, California. In 2000 he returned to Montreal and worked on several motion pictures cooking for Robert De Niro, Martin Scorsese and Leonardo DiCaprio. He has taught for Gilda’s Club, Loblaws and the McGill University Health Center. Elliott's passion for cooking and teaching is reflected in the quality of his food and his simplistic, dynamic approach to teaching.
